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Manischewitz With Vanilla Flavored Frosting Red Velvet Cake Mix - 12 Oz
Kosher for Passover and all year round. Quality since 1888. Over 120 years L'chaim! Pan included. Thanks to your support, we have become the leading provider of kosher food in America. We continue our commitment to deliver an assortment of food that meets the highest quality of kosher standards. Printed on recycled paperboard. This product is lactose free & vegetarian. Product of USA.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories240 | ||
| % Daily Value* | ||
| Total Fat of 7g daily value 11 percentincludes Saturated Fat of 3g daily value15percent, includes Trans Fat of 0g | ||
| Cholesterol 5mg daily value2percent, | ||
| Sodium 250mg daily value10percent, | ||
| Total Carbohydrate of 44g daily value 15 percentincludes Dietary Fiber of 0g daily value0percent, includes Total Sugars of 32g | ||
| Protein 1g | ||
| Calcium 0mg Daily Value 0% | ||
| Iron 0mg Daily Value 2% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains: wheat. Manufactured in a facility that also processes nut products.
Makes: about 6 servings. Preparation Time: 10 minutes. Bake Time: 40-45 minutes. Baking: For cake you will need: 2 large eggs; 1/2 cup cold water, divided. For frosting you will need: 1 tablespoon softened margarine or butter (if butter is used this cake is not Pareve); 1-2 teaspoon boiling water; mixing bowl & mixer. Cake Prep: Preheat oven to 350 degrees F. Grease enclosed baking pan. Mix: Empty large bag of mix into mixing bowl. Add 1/4 cup cold water and 2 eggs. Beat on medium speed for 2 minutes or 300 strokes by hand. Add remaining 1/4 cup cold water and mix for additional 2 minutes. Spread batter evenly in greased pan. Bake: Bake at 350 degrees F for 40-45 minutes or until toothpick inserted in center comes out clean. Let cool in pan on rack for 15 minutes. Frosting Preparation: Remove cake from pan and cool thoroughly on rack before frosting. Empty small bag of frosting mix into small bowl. Add 1 tablespoon margarine or butter and mix. Gradually add 1-2 teaspoon of boiling water (until desired spreading consistency is reached). Stir until smooth. Apply frosting on completely cooled cake. Option: Substitute 4 oz of cream cheese (if butter or cream cheese are used, this cake is not Pareve) for margarine/butter. Beat on medium until smooth.
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